If you love citrus desserts like these Keto Lemon Bars and Glazed Lemon Poppyseed Bundt Cake, you will LOVE this Dairy-Free & Keto Key Lime Pie!

It’s easy to make, extra creamy, and has a graham cracker style crust with the perfect sweet/tart ratio!

Key limes are a bit smaller and pack more of a punch than regular limes and are the star ingredient. However, key limes can be harder to find so this recipe will work with any limes you can find!

The keto sweetener

For the crust, I use an erythritol-based keto powdered sweetener. I use an erythritol-based sweetener because otherwise, the crust will turn out too soft.

For the filling, any keto powdered sweetener should work. I always use Powdered Monk Fruit Erythritol Blend since that’s what I use for the crust.

Also, if you choose Powdered Allulose, it’s only 70% as sweet as sugar. So if using allulose you’ll need to add a few extra tablespoons.

For Paleo, you can powder some coconut palm sugar. Just make sure the blender is completely dry! It will slightly affect the color and give it a slight caramel taste but will work.

*Note- As a special gift to my readers, I’ve teamed up with BESTI SWEETENERS to give you 10% OFF! Simply use the code “CRAVEABLE” at checkout.

How to make dairy-free key lime pie

To make a dairy-free key lime pie, simply sub the condensed milk with coconut cream!

For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream.

I only recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may not separate well or have a funny aftertaste.

If the cream is too hard to stir, heat just a few seconds in the microwave or on low on the stove just until softened but not melted.

Easy steps to make keto key lime pie

Start by making the crust:

Preheat oven to 350 degrees.

Add the almond flour to a medium-sized skillet and toast until it becomes fragrant and lightly browned, around 3 to 5 minutes. I don’t recommend skipping this step because it adds tons of flavor!

Then, whisk together the toasted almond flour, cinnamon, powdered sweetener, and salt in a large bowl and melt 1/3 cup of butter (can use non-dairy or ghee).

Stir the melted butter into the dry ingredients and press into a lightly greased pie pan.

The mixture will be crumbly, however, if it’s too crumbly to stick together, add more butter as needed.

Bake around 8 minutes, or just until starting to brown.

For the filling:

Whisk together freshly squeezed lime juice, lime zest, powdered sweetener, and coconut cream – starting with the lowest amount of lime juice and sweetener. Limes can vary a lot in taste, so taste the filling and add more lime juice and sweetener as needed.

Once you have the tartness and sweetener how you like, whisk in the coconut flour, eggs, and egg yolk then mix well. 

As soon as the crust comes out of the oven, pour in the filling. By adding the filling to the hot crust, it keeps the filling from seeping into it.

Bake at 350 degrees for 20 to 25 minutes, or until the center is set. Allow to cool to room temperature, then place in the refrigerator to finish setting up. This will take approximately an hour.

Serve with Dairy-Free Coconut Whipped Cream and Enjoy!!

Expert tips

• While you don’t have to toast the almond flour, I highly recommend it! It greatly enhances the graham cracker taste.
• Start with the lower amounts of sweetener and lime juice then taste the pie and add more as needed. Lime juice can vary a lot in taste, so tasting and adding more as you go will ensure the perfect sweet/tart ratio every time. 
• Be sure to whisk the eggs and egg yolk into the batter really well. This will ensure the pie cooks evenly.
• The crust mixture will be crumbly, this is normal. If it’s too crumbly to stick together in the pie dish, however, add more melted butter as needed.
• To keep the filling from seeping into the crust: 1) Don’t poke holes in the crust when pre-baking and 2) Pour the filling into the crust and bake as soon as the crust comes out of the oven.
• Please, please USE FRESH LIMES and not the reconstituted stuff, it’s just not the same!
• For the sweetener, I use an erythritol-based keto powdered sweetener in the crust. I use an erythritol-based sweetener because otherwise, the crust will turn out too soft. For the filling, any keto powdered sweetener should work. I always use Powdered Monk Fruit Erythritol Blend since that’s what I use for the crust. Also, if you choose Powdered Allulose, it’s only 70% as sweet as sugar. So if using allulose you’ll need to add a few extra tablespoons.
• For Paleo, you can powder some coconut palm sugar. Just make sure the blender is completely dry! It will slightly affect the color and give it a slight caramel taste but will work.
• As a special gift to my readers, I’ve teamed up with BESTI SWEETENERS to give you 10% OFF! Simply use the code “CRAVEABLE” at checkout.
• For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may not separate well or have a funny aftertaste. If the cream is too hard to stir, heat just a few seconds in the microwave or on low on the stove just until softened but not melted.

Looking for more citrus desserts? You might also like my Lemon Poppyseed Keto Energy Bites and this Keto Instant Pot Key Lime Cheesecake from Beauty And The Foodie.

If you’ve tried this Dairy-Free And Keto Key Lime Pie or any other recipe on the blog please let me know in the comments below!

Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to! And as a bonus, if you sign up to follow me by E-Mail you’ll receive 2 FREE recipes from my Keto Breads Cookbook!

Dairy Free And Keto Key Lime Pie

This Dairy-Free & Keto Key Lime Pie with a simple graham cracker style crust is a dessert favorite! It's extra creamy and perfectly sweetened with the right amount of tart.

5 from 3 votes

Print Pin Rate

Course: dairy free, Dessert, gluten free, Grain Free, keto, paleo, Soy Free

Cuisine: American

Prep Time: 20 minutes

Cook Time: 25 minutes

Cooling Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 8 Large Slices

Calories: 188kcal

Author: Cassidy Stauffer

Ingredients

US Customary - Metric

Graham Cracker Style Crust:

• 2 Cups Blanched Almond Flour finely ground
• 1 tsp. Ground Cinnamon
• 1/4 tsp. Sea Salt
• 1/3 Cup Powdered Erythritol-Based Keto Sweetener see notes below, can add up to 1/2 cup if desired
• 1/3 Cup Butter (can use non-dairy) melted + more as needed

Key Lime Pie Filling:

• 1/3 - 1/2 Cup Fresh Lime Juice
• 1 Tbsp Lime Zest about 2 limes
• 1/3 - 1/2 Cup Powdered Keto Sweetener Of Choice see notes below
• 1/4 Cup Coconut Cream see notes below
• 1 1/2 Tbsp Coconut Flour
• 5 Large Eggs
• 1 Large Egg Yolk
• 1/2 tsp. Pure Vanilla
• Coconut Whipped Cream for serving

Instructions

Almond Flour Graham Cracker Style Crust:

• Preheat oven to 350 degrees.
• Place the almond flour in a medium-sized skillet and toast until fragrant and very lightly browned, 3 to 5 minutes.
• Whisk together the toasted almond flour, cinnamon, sea salt, and powdered sweetener in mixing bowl. Add the melted butter and mix until combined. The mixture will be crumbly, however, if it's too crumbly to stick together add more melted butter as needed.
• Press the crust into a lightly greased 9-inch pie pan, going about 1 1/2 inches up the sides. Bake around 8 minutes, or until the crust is just starting to brown.

Key Lime Pie Filling:

• In a large mixing bowl, combine the lime zest, coconut cream, and the lower amounts of fresh lime juice and powdered sweetener. Taste and add more lime juice and sweetener as needed.
• Whisk in the coconut flour, eggs, egg yolk, and pure vanilla. Mix well.
• Add filling to the crust as soon as it comes out of the oven. Bake for 20 to 25 minutes or until the center is set.
• Cool for around 30 minutes, then transfer to refrigerator to finish setting up. This takes approximately 1 hour.
• Serve with coconut whipped cream.
• Store covered in the fridge for 3 to 5 days.

Notes

• Nutrition facts are calculated using 1/3 cup lime juice and 1/3 cup powdered swerve sweetener
• Don't skip toasting the almond flour! Not adds tons of flavor!
• Start with the lower amounts of sweetener and lime juice then taste the pie and add more as needed. Lime juice can vary a lot in taste, so tasting and adding more as you go will ensure the perfect sweet/tart ratio every time. 
• Be sure to whisk the eggs and egg yolk into the batter really well. This will ensure the pie cooks evenly.
• To keep the filling from seeping into the crust: 1) Don’t poke holes in the crust when pre-baking and 2) Pour the filling into the crust and bake as soon as the crust comes out of the oven.
• Please, please USE FRESH LIMES and not the reconstituted stuff, it's just not the same!
• For the sweetener, I use an erythritol-based keto powdered sweetener in the crust. I use an erythritol-based sweetener because otherwise, the crust will turn out too soft. For the filling, any keto powdered sweetener should work. I always use Powdered Monk Fruit Erythritol Blend since that's what I use for the crust. Also, if you choose Powdered Allulose, it’s only 70% as sweet as sugar. So if using allulose you’ll need to add a few extra tablespoons.
• For Paleo, you can powder some coconut palm sugar. Just make sure the blender is completely dry! It will slightly affect the color and give it a slight caramel taste but will work.
• As a special gift to my readers, I’ve teamed up with BESTI SWEETENERS to give you 10% OFF! Simply use the code “CRAVEABLE” at checkout.
• For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may not separate well or have a funny aftertaste. If the cream is too hard to stir, heat just a few seconds in the microwave or on low on the stove just until softened but not melted
• Baking times will need to be adjusted if using a different sized pie pan. Pans are measured across the top from inside rim to inside rim.
•  

Calories: 188kcal | Carbohydrates: 21g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 170mg | Sodium: 165mg | Potassium: 103mg | Fiber: 17g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg

Nutritional information is approximate and may vary.

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